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Dindigul Thalapakatti Mutton Biryani | Mutton Biryani Recipe

Dindigul Thalapakatti Mutton Biryani Recipe
Dindigul is a city in South India which is noted for its biryani. The key ingredients to this are seeraga samba rice and the paste we prepare. It does not have any tomatoes whereas the tangy taste comes from the curd and the lemon. This biryani will not make you wait because of its nice aroma. It tastes great for the second time too, I love them after reheating it. It has moderate spiciness, so kids will enjoy this. Since it is an easiest recipe, you can make this for your guest. Everyone will want to know the recipe after you serve them. I hope you enjoy this yummy biryani.

Dindigul Thalapakatti Mutton Biryani

Dindigul Thalapakatti Biryani

Recipe Cuisine: South Indian / Tamil Nadu | Recipe Category: Main Course
Prep Time: 20 mins | Cooking Time: 50 mins approx | Serves: 3

Ingredients:

Seeraga samba rice - 2 cups
Mutton - 1/2 kg
Ginger - 1 long piece(50gm)
Garlic - 1/4 cup (from 2 1/2)
Chilli powder - 1 tsp
Homemade Biryani masala - 2 tsp (Recipe Here)
Turmeric - 1/2 tsp
Coriander leaves - a fistful
Mint leaves - 2 tblspn
Curd - 1 cup
Lemon juice - 1 tsp
Salt - to taste
Oil - 1/4 cup
Ghee - 2 tblspn

To grind:

Onion - 2
Green chilli - 5

Spices:

Cloves - 3
Black stone flower - 4
Star anise - 1/4
Cinnamon - 1/2 inch piece
Bay leaf - 1, small
Cardamom - 2

Method:

Clean the mutton pieces with water and marinate it with turmeric and salt. Pressure cook the mutton adding enough water till it becomes tender. Keep the mutton stock.

Grind ginger, garlic, onion and green chilli into a smooth paste.

Heat a pressure cooker, add oil and ghee. Add in whole spices.

When a nice aroma comes out, add in the ground paste, chilli powder, biryani masala, salt, coriander leaves and mint leaves.

Cook for 5 mins. Add the curd and cook for 10 mins.

When the oil oozes out, add the seeraga samba rice and mix everything properly. Add 4 cups of water. If you have mutton stock, you can add it in place of water.

Place the vessel over a griddle. Cover and put weight on the top of the vessel. Add little extra water. Let it cook for 30 mins on low flame. (If cooking in pressure cook, cook for 2 whistles under medium flame.)

Serve with raita and brinjal dalcha.

Note:
  • Since mutton take some time to cook, I pre cooked it.
  • Do not reduce the amount of ginger garlic paste. 

Pictorial:
Dindigul biryani Ingredients
Ingredients needed to make biryani
mutton and soaked rice
Soak rice for 30 mins, wash the mutton and keep it ready
In a pressure cooker, take the mutton pieces, add in turmeric, salt
pressure cook mutton
and 2 cups of water. Pressure cook the mutton on a medium flame for 8 whistles or till it becomes soft
Pressure cook the mutton till tender
gg paste
Meanwhile, prepare the paste for the biryani. First grind the ginger and garlic. I took 1 long ginger and 2 1/2 whole garlic(1/4 cup). Try to add more gg paste because it is one of the main ingredient for making biryani
onion chilli paste
To this, add the onion and 5 green chillies. Do not reduce the green chillies. I added 5 chilli and biryani was not very spicy.
Grind it to a smooth paste
oil
Heat 1/4 cup of oil in a wide vessel
ghee
Add 2 tblspn of ghee
spices
Add the whole spices mentioned above
cook for 2 mins
Once a nice aroma comes out, add the ground onion chilli paste. Cook for 2 mins
biryani masala
Add biryani masala powder. I used homemade (Click Here for recipe)
chilli powder, turmeric
Add in chilli powder, turmeric powder and enough salt to taste
curd
Now, add the curd
coriander, mint leaves
Add in fistful of chopped coriander and 2 tblspn of mint leaves.
Cover it with a lid and cook for 10 mins
extract stock
Now, the mutton is cooked till soft. Extract the mutton stock. We extract it just to measure the amount of stock we have. So that it will easy to calculate how much water is needed
oil oozes out
Its been 10 minutes and now the oil oozes out
adding mutton
Add the cooked mutton and mix it well
stock
I have 2 cups of stock, now we can add it
water
And 2 to 2.25 cups of water. (The ratio between rice and water is 1:2)
lemon juice
Squeeze juice from half lemon
seeraga samba rice
When the water starts to boil, drain water from the soaked rice and add to it.
cover and cook
Place the vessel over a griddle. Cover and put weight on the top of the vessel. Otherwise, you can cover the top with an aluminum foil and make sure air will not enter inside. Let it cook for 30 mins on low flame.
biryani cooked
After 30 to 35 mins, it will be cooked
fluff the rice
Fluff the rice carefully
Thalapakkatti Style Mutton Biryani Recipe
Its ready! Serve with your raita, brinjal dalcha or any non veg gravy.

5 comments:

  1. Looks delicious... yummy..

    ReplyDelete
  2. Thank you Suma :) Please do try and share your feedback...

    ReplyDelete
  3. மேற்கூறிய திண்டுக்கல் பிரியாணி மிகவும் அருமையாக இருந்தது...வாழ்த்துகள்

    ReplyDelete
  4. மேற்கூறிய திண்டுக்கல் பிரியாணி மிகவும் அருமையாக இருந்தது...வாழ்த்துகள்

    ReplyDelete
  5. மிக்க நன்றி :)

    ReplyDelete